Buttered Corn on the Cob

The aroma of summer evenings often carries the sweet, irresistible scent of corn on the cob grilling or boiling away, ready to be slathered in golden butter. In our family, buttered corn on the cob is more than just a side dish; it’s a tradition. From backyard barbecues to simple weeknight dinners, it’s a dish that consistently brings smiles to faces, young and old. There’s something inherently joyful about sinking your teeth into juicy, butter-drenched kernels, the sweet corn flavor bursting in your mouth. It’s a simple pleasure, yet one that feels incredibly satisfying, a true taste of summer captured in every bite. This recipe for buttered corn on the cob isn’t just about cooking corn; it’s about creating those moments of pure, unadulterated deliciousness that everyone will rave about.

Ingredients for the Best Buttered Corn on the Cob

To create the most delectable buttered corn on the cob, you’ll need just a handful of high-quality, fresh ingredients. The simplicity of this recipe highlights the importance of each component, so choosing well will make all the difference.

• Fresh Corn on the Cob: The star of the show! Look for ears of corn with bright green, tightly wrapped husks and silks that are golden brown and slightly sticky. Heavier ears usually indicate plumper kernels, which are what we want for juicy, flavorful corn. For this recipe, plan for about one ear per person as a side dish, or two if it’s a main part of your meal.
• Unsalted Butter: Good quality unsalted butter is crucial for flavor control. Using unsalted butter allows you to manage the saltiness of the dish precisely. The butter will melt into every crevice of the corn, adding richness and a silky texture. You’ll need about 2-4 tablespoons of butter per ear of corn, depending on how generously you like to butter it.
• Salt: A sprinkle of salt enhances the natural sweetness of the corn and balances the richness of the butter. Use fine sea salt or kosher salt for even seasoning. A little goes a long way, so season lightly and adjust to taste after cooking.
• Freshly Ground Black Pepper (Optional): While optional, a touch of freshly ground black pepper adds a subtle warmth and depth of flavor that complements the sweet corn and rich butter beautifully. It provides a slight contrast that elevates the overall taste profile.
• Fresh Herbs (Optional): For an extra layer of flavor and visual appeal, consider adding fresh herbs like chopped parsley, chives, or thyme. These herbs provide a bright, aromatic finish and can be sprinkled over the corn just before serving.

Simple Instructions for Perfect Buttered Corn on the Cob

Making perfect buttered corn on the cob is remarkably easy, but following these instructions will ensure you get the most flavorful and tender results every time. Whether you choose to boil, grill, or microwave, each method offers a slightly different texture and flavor profile. Let’s explore the most popular and effective techniques.

Method 1: Boiling

Boiling is the classic and perhaps quickest method for cooking corn on the cob. It yields tender, juicy kernels that are perfect for soaking up butter.

1. Prepare the Corn: Begin by shucking the corn. Peel back the husks and silks from each ear of corn. Remove all the silks carefully, as they can be a bit stubborn. You can either completely remove the husks or leave the base attached for a handle, if desired. Rinsing the corn under cold water after shucking can help remove any remaining silks.
2. Bring Water to a Boil: Fill a large pot with enough water to completely submerge the corn. Add about a teaspoon of salt to the water – this helps to season the corn from the inside out. Bring the water to a rolling boil over high heat. Using a pot large enough to accommodate all the corn without overcrowding is important for even cooking.
3. Cook the Corn: Once the water is boiling vigorously, carefully place the shucked corn into the pot. Reduce the heat slightly to maintain a gentle boil. Do not overcook the corn! Overboiling can make the kernels tough and less sweet.
4. Boil for the Right Time: Boil the corn for approximately 3-5 minutes. The exact cooking time will depend on the freshness and maturity of the corn. Fresh, young corn may need only 3 minutes, while slightly more mature corn might require 5 minutes. You’ll know the corn is done when the kernels are bright yellow and slightly plump, and they are tender when pierced with a fork. Avoid boiling for longer than 5 minutes, as this can lead to mushy corn.
5. Drain and Butter: Once cooked, immediately remove the corn from the boiling water using tongs and place it on a platter or cutting board. Allow the corn to cool slightly for a minute or two so you can handle it comfortably. While the corn is still hot, generously butter each ear. You can either rub a stick of butter directly over the corn or melt butter in a small bowl and brush it on. Season with salt and pepper to taste.

Method 2: Grilling

Grilling corn on the cob imparts a smoky, charred flavor that is incredibly delicious. You can grill corn in the husks or shucked; each method offers a slightly different result.

Grilling in Husks:

1. Soak the Corn (Optional but Recommended): If grilling in the husks, soaking the corn in cold water for at least 30 minutes, or up to 2 hours, is recommended. This prevents the husks from burning and allows the corn to steam inside, resulting in tender and juicy kernels.
2. Prepare the Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). If using a charcoal grill, wait until the coals are covered in white ash and the heat has moderated. For a gas grill, preheat with the lid closed.
3. Grill the Corn in Husks: Place the soaked corn on the grill grates. Close the grill lid and grill for about 20-25 minutes, turning the corn every 5-7 minutes to ensure even cooking and charring. You’ll hear the corn steaming inside the husks. The husks will char and become slightly blackened, which is normal and adds to the smoky flavor.
4. Check for Doneness: To check if the corn is done, carefully peel back a portion of the husk from one ear. The kernels should be tender and bright yellow. If not yet done, re-wrap the husk and continue grilling for a few more minutes.
5. Shuck and Butter: Once grilled, remove the corn from the grill and let it cool slightly. Shuck the corn completely, being careful as steam will escape. While still hot, generously butter each ear and season with salt and pepper.

Grilling Shucked Corn:

1. Prepare the Corn: Shuck the corn completely and remove all silks. Lightly brush the corn with melted butter or olive oil. This helps prevent sticking and enhances browning.
2. Preheat and Grill: Preheat your grill to medium-high heat. Place the shucked corn directly on the grill grates.
3. Grill Shucked Corn: Grill for about 8-12 minutes, turning the corn every 2-3 minutes. You want to achieve grill marks and slightly charred kernels, but avoid burning. The kernels should be tender and slightly caramelized.
4. Butter and Season: Remove the grilled corn from the grill. While still hot, generously butter each ear and season with salt and pepper.

Method 3: Microwaving

Microwaving is the fastest method for cooking corn on the cob, perfect for a quick side dish.

1. Prepare the Corn (Optional): You can microwave corn in the husks or shucked. Microwaving in husks helps to steam the corn and keeps it moist. For shucked corn, you might want to wrap it in damp paper towels to retain moisture.
2. Microwave in Husks: If microwaving in husks, simply place the whole ears of corn directly into the microwave. No need to add water. Microwave on high power for 3-5 minutes per ear, depending on the power of your microwave and the size of the corn. Start with 3 minutes for one ear and add a minute or two for each additional ear.
3. Microwave Shucked Corn: For shucked corn, wrap each ear in a damp paper towel. Place them in the microwave and cook on high for 2-4 minutes per ear, adjusting based on your microwave and corn size.
4. Check for Doneness: The corn is done when the kernels are tender when pierced with a fork. Be careful when removing microwaved corn, as it will be very hot.
5. Butter and Season: Let the corn cool slightly, then shuck it (if microwaved in husks). Generously butter each ear and season with salt and pepper.

Nutrition Facts of Buttered Corn on the Cob

Buttered corn on the cob is a delicious and relatively nutritious side dish. Here’s a breakdown of the key nutrition facts per serving (approximately one medium ear of corn with 1 tablespoon of butter):

• Serving Size: 1 medium ear of corn on the cob (about 150g) with 1 tablespoon of butter. This is a standard serving size for a side dish.
• Calories: Approximately 250-300 calories per serving. This depends on the amount of butter used. Corn itself is relatively low in calories, but butter adds significant calories due to its fat content.
• Dietary Fiber: Around 3-4 grams of fiber per serving. Corn is a good source of dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes satiety, helping you feel fuller for longer.
• Vitamin C: Provides about 10-15% of the recommended daily value of Vitamin C. Vitamin C is an antioxidant that supports the immune system and is important for skin health.
• Carbohydrates: Contains approximately 30-35 grams of carbohydrates per serving. Most of these carbohydrates come from the natural sugars and starches in corn. Corn is a starchy vegetable, providing energy.
• Sodium: Varies depending on added salt. Corn itself is naturally low in sodium. Controlling the amount of added salt is important for those watching their sodium intake.

It’s important to note that these values are estimates and can vary based on the size of the corn ear and the amount of butter used. While butter adds flavor and richness, it also contributes saturated fat and calories. Enjoying buttered corn on the cob in moderation as part of a balanced diet is key.

Preparation Time for Buttered Corn on the Cob

The preparation time for buttered corn on the cob is incredibly quick and straightforward, making it an ideal side dish for busy weeknights or impromptu gatherings.

• Prep Time: 5-10 minutes. This includes shucking the corn (removing husks and silks) and, if grilling in husks, soaking time. Shucking is the most time-consuming part of the prep. If you are grilling shucked corn or boiling/microwaving, the prep is even faster.
• Cook Time: 3-25 minutes, depending on the cooking method.
  • Boiling: 3-5 minutes. Boiling is the fastest cooking method.
  • Grilling: 8-25 minutes. Grilling time varies based on whether you grill in husks or shucked and the desired level of char.
  • Microwaving: 2-5 minutes. Microwaving is also very quick.
• Total Time: Approximately 8-35 minutes. From start to finish, you can have delicious buttered corn on the cob ready in under 40 minutes, even with grilling in husks. For boiling or microwaving, it’s often ready in under 15 minutes.

This quick preparation and cooking time make buttered corn on the cob a fantastic choice for a last-minute side dish or when you want a flavorful and satisfying addition to your meal without spending hours in the kitchen.

How to Serve Buttered Corn on the Cob

Buttered corn on the cob is incredibly versatile and pairs well with a wide variety of main dishes and cuisines. Here are some delicious ways to serve it:

• Classic BBQ Side: Buttered corn on the cob is a quintessential BBQ side dish. Serve it alongside grilled burgers, ribs, chicken, or steak. The sweetness of the corn complements the smoky flavors of grilled meats perfectly.
• Summer Salads Companion: Add grilled or boiled corn kernels to summer salads for extra sweetness and texture. Corn pairs beautifully with tomato, avocado, cucumber, and grilled vegetables in salads.
• Mexican Fiesta: Serve buttered corn on the cob as part of a Mexican-inspired meal. It’s excellent alongside tacos, fajitas, enchiladas, and grilled fish or shrimp. Consider adding a squeeze of lime and a sprinkle of chili powder for a Mexican twist.
• Seafood Feast: Corn on the cob is a fantastic accompaniment to seafood dishes. Serve it with grilled salmon, shrimp boils, crab legs, or lobster. The sweetness of the corn balances the richness of seafood.
• Picnic Perfect: Buttered corn on the cob is easy to transport and enjoy at picnics and outdoor gatherings. Cook it ahead of time and wrap it in foil to keep warm, or grill it on-site if you have portable grilling options.
• Simple Weeknight Dinner Side: Pair buttered corn on the cob with simple weeknight meals like roasted chicken, baked fish, or even vegetarian dishes like lentil loaf or veggie burgers. It adds a touch of freshness and sweetness to any meal.
• Corn on the Cob Bar: For a fun and interactive serving idea, set up a “corn on the cob bar.” Offer a variety of toppings and seasonings alongside butter, such as flavored butters (garlic herb, chili lime), grated cheese, crumbled bacon, fresh herbs, and different salts and peppers. Let everyone customize their own corn.
• Creamed Corn Variation: For a richer side dish, cut the kernels off the cob after cooking and make creamed corn. Sauté the kernels with butter, cream, and seasonings for a decadent and comforting side.

Additional Tips for the Best Buttered Corn on the Cob

Elevate your buttered corn on the cob from good to exceptional with these helpful tips:

1. Choose Fresh Corn: The fresher the corn, the sweeter and more flavorful it will be. Look for corn with bright green husks, plump kernels, and moist silks. If possible, buy corn the same day you plan to cook it.
2. Don’t Shuck Too Early: Keep corn in its husks until just before cooking to maintain its moisture and freshness. Shucking corn too far in advance can cause the kernels to dry out.
3. Salt the Cooking Water (for Boiling): Adding salt to the boiling water seasons the corn from the inside out, enhancing its natural flavor. Use about 1 teaspoon of salt per quart of water.
4. Don’t Overcook: Overcooking corn on the cob makes the kernels tough and less sweet. Whether boiling, grilling, or microwaving, cook just until the kernels are tender and bright yellow. For boiling, this is typically 3-5 minutes.
5. Use High-Quality Butter: The flavor of butter is a key component of this dish. Use good quality unsalted butter for the best taste. You can also experiment with flavored butters like garlic butter, herb butter, or chili lime butter for added complexity.
6. Butter While Hot: Butter the corn immediately after cooking while it’s still hot. The heat helps the butter melt evenly and penetrate the kernels for maximum flavor.
7. Experiment with Seasonings: While salt and pepper are classic, don’t be afraid to experiment with other seasonings. Try adding a sprinkle of chili powder, paprika, garlic powder, onion powder, or your favorite herb blends for a different flavor profile.
8. Grill for Smoky Flavor: Grilling corn on the cob, especially in the husks, imparts a delicious smoky flavor that elevates the dish. Soaking the husks before grilling prevents burning and keeps the corn moist.

Frequently Asked Questions About Buttered Corn on the Cob

Here are some common questions and answers about making perfect buttered corn on the cob:

Q1: How do I choose the best corn on the cob?

A: Look for ears with bright green, tightly wrapped husks. The silks protruding from the top should be golden brown and slightly sticky. Feel the ear – it should feel plump and full. Avoid ears with dry or browning husks, or silks that are dry and brittle, as these may indicate older corn. If possible, peel back a small portion of the husk to check the kernels; they should be milky and plump.

Q2: Should I boil, grill, or microwave corn on the cob?

A: The best cooking method depends on your preference and time. Boiling is quick and yields tender corn. Grilling adds smoky flavor and char. Microwaving is the fastest option for a quick side dish. Each method has its advantages, so try them all to see which you prefer!

Q3: How long should I boil corn on the cob?

A: Boil corn on the cob for just 3-5 minutes. Overboiling will make the kernels tough and less sweet. The corn is ready when the kernels are bright yellow and tender when pierced with a fork.

Q4: How do I prevent corn on the cob from getting mushy when boiled?

A: The key is not to overcook it. Boil for only 3-5 minutes. Also, ensure the water is at a rolling boil before adding the corn, and don’t overcrowd the pot. Remove the corn from the boiling water immediately once it’s cooked.

Q5: Can I grill corn on the cob without husks?

A: Yes, you can grill shucked corn. Brush it lightly with melted butter or oil to prevent sticking and drying out. Grill for 8-12 minutes, turning frequently, until you get grill marks and tender kernels.

Q6: How do I store leftover buttered corn on the cob?

A: Store leftover cooked corn on the cob in an airtight container in the refrigerator for up to 3-4 days. Reheat it by microwaving, steaming, or grilling briefly until warmed through. The kernels can also be cut off the cob and stored separately for use in salads, soups, or other dishes.

Q7: Can I freeze corn on the cob?

A: Yes, you can freeze corn on the cob, but it’s best to blanch it first to preserve its quality. Blanch shucked corn in boiling water for 4-6 minutes, then immediately plunge it into ice water to stop the cooking process. Drain well, then freeze whole ears or cut kernels off the cob and freeze in airtight bags or containers for up to 8-12 months.

Q8: What are some variations on buttered corn on the cob?

A: There are many delicious variations! Try flavored butters like garlic herb, chili lime, or brown butter. Sprinkle with grated Parmesan cheese, crumbled cotija cheese, or Tajin seasoning. Add fresh herbs like cilantro, parsley, or chives. For a spicy kick, sprinkle with red pepper flakes or a drizzle of hot sauce. Get creative and experiment with your favorite flavors!

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